Wash and scrub porks with stiff brush and place in large pot and completely cover with water. Bring to a boil, then reduce heat to simmer. Simmer gently for two hours, skimming off surface of liquid as the solids come to the top.Add the vegetables and spices to the pot and simmer gently for another two hours or until the meat is very tender.Cool hocks in liquid.

Remove meat from liquid and strain the stock. Return liquid to the stove and boil at high until reduced to half volume. Meanwhile, discard the bones and fat from the reserved meat. Set meat aside until next day in the refrigerator. After liquid is reduced set aside to cool. Refrigerate until next day.

Next day, remove any fat from top of reserved liquid. Return to stove and heat. Add the meat and heat just until all fat is dissolved and meat is heated through. Meanwhile,place gelatin chilled wine. Remove meat and stock from stove and strain meat from stock. Strain liquid through cheesecloth. Add dissolved gelatin to hot liquid and stir to dissolve. Cool and slightly chill.

Put a little liquid in an oiled mold and refrigerate until

*INGREDIENTS*

ONION SAUCE

1 large onion, finely chopped

1 cup white wine vinegar

*DIRECTIONS*

almost set.

Add meat to mold and pour over the remaining liquid until meat is completely covered. Put mold in the refrigerator and chill at least four hours.

Accompany cold dish with an onion sauce.